I'm an oatmeal raisin cookie lover from way back and this recipe makes the best cookies we've ever baked!

Mom didn't bake oatmeal raisin cookies very often when I was growing up but when she did, she used the recipe on the back of the Quaker Oats box.

They were good -- but not great.

I first fell in love with oatmeal raisin cookies when I tasted one from Mrs. Field's oatmeal raisin cookies.

They were chewy, sweet, rich, and delicious. It only took one to totally satisfy my oatmeal raisin cookies cravings!

I've been hankering for chewy oatmeal raisin cookies for a couple of weeks, so imagine my delight, when I recently ran across an article and recipe for what the writer was claiming to be the best oatmeal raisin cookie she had ever eaten! They are from a place called Auntie Em's Kitchen in Eagle Rock, CA.

I immediately copied down that oatmeal raisin cookies recipe, headed to the grocery store to gather the one ingredient not in my pantry or refrigerator - wheat germ - and vowed to give those oatmeal raisin cookies a try in my favorite home test kitchen.

Well, today was the day. I made the recipe for the "Best Oatmeal Raisin Cookies Ever Eaten" today and I agree. They are delicious, hearty, chewy, oatmeal raisin cookies and the best oatmeal raisin cookies I have ever made!

Oatmeal Raisin Cookies

So, imagine my surprise, when I opened my most recent cookbook purchase - Martha Stewart's Cookies - to find her oatmeal raisin cookies recipe with ingredient ratios virtually indistinguishable from Auntie Em's! Martha uses a tad more sugar and oats and a bit less flour.

That's the thing about recipes - especially the really good ones - they have a way of showing up again and again!

There were a few more differences in these recipes that I'd like to share. The Auntie Em's oatmeal raisin cookies recipe instructs you to bake really big cookies, using a full 1/4-cup measuring cup of dough where Martha's version suggests a more reasonable 1 1/2-inch cookie scoop of dough.

Since I prefer reasonably sized cookies, I opted for the cookie scoop to make most of the cookies.

But did bake one pan of 1/4-cup sized oatmeal raisin cookies in the name of science!

Both are good, so it's totally up to you.

The baking time will be about the same either way.

If you like really big oatmeal raisin cookies - use the 1/4-cup measuring cup and proceed with the directions as written.

Best Oatmeal Raisin Cookies Recipe

3 cups old-fashioned rolled oats (not instant or quick cooking)

1 cup plus 2 tablespoons all-purpose flour

1/2 cup toasted wheat germ

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened to room temperature

3/4 cup sugar

1 cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup raisins

Preheat oven to 350F. Line baking sheets with parchment paper and set aside.

In a large bowl, whisk together oats, flour, wheat germ, baking soda, baking powder, and salt until well combined; set aside.

In a large bowl beat butter and sugars at medium speed with an electric mixer until light and fluffy. This will take about 5 minutes.

Add eggs and vanilla and beat until well blended. Scrape down the sides of the bowl to make sure everything is well combined.

Gradually add the oat/flour mixture to the butter/egg mixture, with the mixer on low, just until combined.

Stir in raisins just until incorporated.

Using a 1 1/2-inch ice cream scoop, drop the dough onto the parchment paper lined baking sheets, about 2 inches apart. Flatten the cookies slightly, to about 1/2-inch thickness. An easy way to do this is with slightly damp hands.

Bake until the edges are golden and the cookies are just set (They will still be soft in the center), about 12 to 15 minutes. You may want to turn the cookie sheet around halfway through the cooking time to insure that the cookies bake evenly.

Remove from the oven and let cool on the cookie sheets for about 5 minutes and then transfer the cookies to wire racks to cool completely.

Bake, one sheet at a time, until the cookie tops are evenly golden, about 11 to 14 minutes.

Remove from the oven and let cookies cool on the sheets for about 5 minutes and then transfer to wire racks to cool completely.

Store in airtight container at room temperature for up to 3 days.

This recipe makes about 40 Crisp Oatmeal Raisin Cookies.

Big Oatmeal Raisin Cake Mix Cookies Recipe

1 (18.25-ounce) package spice cake mix

1/2 cup packed dark brown sugar

1 cup (2 sticks) butter, softened

2 large eggs

2 teaspoons vanilla extract

1 1/4 cup raisins

2 cups quick cooking oats

Preheat oven to 350F. Line baking sheets with parchment paper or spray with nonstick cooking spray and set aside.

In a large mixing bowl, place half the spice cake mix along with brown sugar, softened butter, eggs, vanilla extract and raisins. Blend with electric mixer on medium-high speed for 1 to 2 minutes, until blended and smooth.

Stir in remaining cake mix and oats with wooden spoon until all dry ingredients are well blended (your dough will be very stiff).